Abstract:The gluten-free steamed bread was made with corn flour，glutinous rice flour and soybean flour as raw materials.The optimum ratio of gluten-free grain flour was determined by single factor test and response surface optimization test，and the sensory evaluation of the product were taken as the evaluation indexes.On this basis，the effect of alkaline protease，Lactobacillus plantarum and transglutaminase（TG）on the texture and quality of gluten-free steamed bread was investigated.The results showed that the optimal mass percentage of soybean flour，glutinous rice flour and corn flour was 3 ∶3 ∶4.Under this condition，the suitable quality of gluten-free steamed bread was optimal by adding 4.5%alkaline protease（4 500 U/g enzyme activity），2.4%Lactobacillus plantarum and 2.3%TG enzyme（2 300 U/g enzyme activity）.